Make the crust.  In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar.  Using hands or a pastry cutter, work in oils, followed by the water, mixing just until the dough comes together.  Press the dough into a pie pan and refrigerate 2 hours up to overnight.

When ready to bake the pie, preheat oven to 400 degrees F.

Make the filling.  In a large bowl, stir together fruit, tapioca, lemon, vanilla, cardamom, and honey.  Pour into the chilled crust.

Make the topping.  In a large bowl (yeah, you can totally use the one from the filling!), stir together the flour, sugar, syrup, cinnamon, pistachios, and oil, until clumps of various sizes form.  Carefully place over the fruit, covering it all.  Place the pie pan on a foil lined baking sheet.

Bake for 20 minutes.  Without opening the oven, reduce the oven temperature to 350 degrees F, and continue baking for about 1 hour.  After 50 minutes total cooking time, check the pie to see if it needs a foil tent to prevent browning.

Pie is done when it is golden brown and the juices are bubbling.  Cool at room temperature at least 2 hours before cutting and serving.  Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in a 350 degree F oven for about 30 minutes.